engleski

Effect of pumpkin seed meal on physicochemical and sensory traits of broiler meat

The aim of this research was to determine the effect of pumpkin seed meal (PSM) on physicochemical and sensory traits of broiler meat. For that purpose, 360 male one-day old chickens (Ross 308) were allocated to three different groups (P-0, P5 and P-10) including four repetitions. The diet for P-0 group contained 0% of PSM, while diets for P-5 and P-10 groups contained 5% and 10% of PSM, respectively. After feeding period of 42 days, broilers were slaughtered, and analysis of physicochemical and sensory traits were performed on 10 randomly chosen breast muscles from each treatment. The average pH values ranged between 5.73 and 5.77. The average values of lightness L* were from 61.79 to 62.31, redness a* from 12.87 to 3.90, and yellowness b* from 14.25 to 14.75. The average drip losses were between 2.32% and 2.47%, while average cooking losses were between 15.53% and 17.70%. The average TBARS values of abdominal fat ranged between 0.432 and 0.595. No statistically significant differences were found between treatments except in TBARS value, which was the lowest in P-10 group. Sensory analysis did not reveal effect of addition of PSM in feed on smell, taste or juiciness of breast meat. Therefore, it can be concluded that addition up to 10% of PSM in broiler feed does not have any adverse effect on meat quality

broiler ; meat quality ; pumpkin seed meal ; sensory traits ; TBARS

nije evidentirano